Tagged Questions

European-style Japanese knives seem to be described (also here and here, and in my most recent post) in terms of "ratios" that always add up to 100. It's not exactly clear what this means in terms of ...

My amazing fiancee just got me a Nenox gyuto as a graduation present. (You can't have her, she's mine.) Until now, I've only had Western knives. I understand that I should never use a steel on this ...

I have a set of Global knives and I went ahead and ordered their G-45 ceramic honing steel as well.
I cannot find a good picture of it, but the rubber piece on this steel has a flat edge. I want to ...

I've recently bought a really nice Santoku knife from Wüsthof along with a Japanese water sharpener, and since then I've been watching a lot of videos and reading a lot of guides about how to use the ...

I've been wondering about this for a while, since getting interested in knife sharpening.
When using a knife, it will get duller. One (the primary) reason being that you "bend" the edge. You fix this ...

I have finally invested in a nice Wusthoff Santoku and a Mac paring knife and I want to keep them up and running well! The knife shop I bought from taught me how to hone my santoku, so that's fine, ...

At home, my Santoku is used most, but there's no way I'm bringing that with me on my travels. In the event I don't find cooking utensils at respective hostels sanitary, I will opt to use a knife and a ...

I'm just self-learning to cook and I'm looking for a chef's knife. I've read the many differences between a chef's knife and a santoku knife, but it's still not clear to me which one I should choose. ...

I've been making sushi for a while at home and now decided to get a set of knives specifically for this purpose (as I have only a couple of general-purpose knives which are horrendous).
The question ...

Is there any functional difference (not related to things like embedded diamond grit) between a smooth-surfaced knife (or honing) steel, and one that has visible ridges? Would there be any reason to ...

Many manufacturers currently offer kitchen knives with Damascus steel blades at a premium.
Besides looking cool do such knifes have any better characteristics compared to simply good forged stainless ...

This is especially problematic with garlic, but onions, roots and other vegetables are sometimes just as bad.
When making thin slices, with the problem worsening as the portions are cut smaller, the ...

Many knife manufacturers provide the hardness value for the knife blade in the specifications - like 53HRC or 57 HRC.
What's the optimal hardness for kitchen knives? Do I always prefer the ones with ...

I just bought a Global knife (GF-33) and the literature that came with it suggests using a ceramic honing "steel" rather than a steel one. Apparently steel could be too abrasive for the type of metal ...

I like to fry and cook cubed bacon for various dishes, but I sometimes have a hard time cutting through bacon, especially where the fat meets the meat. The bacon just tends to move around too much, ...

Chinese slicer knives look like cleavers, but are very thin and meant to chop foods that are reasonably soft, e.g. not bone.
I've heard that Chan Chi Kee (CCK) is the best, but it's very difficult to ...

I'm a poor college student that doesn't know much about his knives, pots, and pans. Specifically is there anything that I can do to make my knives stay sharp longer and maintain them without spending ...

Knife Skills Illustrated: A User's Manual suggests that knives can be cleaned with hot running water alone. "With sufficiently hot water, soap should not be necessary." Is this safe? What if I am only ...

I am soon to be moving to a house with a very nice kitchen, and so the time has come for me to buy myself a proper set of knives. I have been looking around at the various types available. There seem ...